Since a few days I have been putting off posting the recipe for these vegan banana sheet cake because I was always too tired in the evening. But today I’m determined to finally post it. But as I am already longing for a comfortable evening on the couch, I will keep it short. Actually the recipe is the interesting thing anyway, so it’s best to scroll down immediately.
- Serves: 22cm x 25cm sheetcake
- 240 ml oat milk
- 1 tbsp apple vinegar
- 220 g flour
- 20 g cocoa
- 130 g sugar
- 1 1/2 tbsp chocolate pudding powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 80 ml oil
- 350 g coconut yoghurt
- 37 g vanilla pudding powder
- 250 ml oat milk
- 1-2 EL sugar, optional
- ca. 3 bananas
- 250 g dark chocolate
- coconut oil or vegan butter, optional
Preheat oven to 180° top and bottom heat. Grease a baking tray (approx. 22x25cm) and dust with flour.
Mix the vegetable milk with the vinegar and put aside.
Sift the flour and mix with baking powder, baking soda, pudding powder, salt, cocoa and sugar.
Add oil and vegetable milk to the dry ingredients and stir only briefly until the ingredients are mixed.
Spread on the baking tray and bake for about 25 minutes.
Prepare the pudding according to the package instructions, however, only with 250 ml oat milk. Then gradually stir in the yoghurt. Cut the bananas into slices and spread them on the cooled cake. Then spread the cream on top and cool in the fridge until the cream is firm.
Melt the chocolate over a bain-marie, spread on the cream and let it set. Optionally, mix the chocolate with coconut oil or vegan butter to soften the glaze and make it easier to cut than pure chocolate.